Western fish noodle soup ‘best in Saigon’
With Chef Ricky Thein from Hoiana Suncity
Chef Ricky Thein
Laksa is an iconic Malaysian spicy coconut noodle soup — an incredibly rich, fragrant, and complex broth loaded with all the essential, classic Laksa toppings. Let’s meet Chef Ricky Thein at Hoiana Suncity, who has 32 years of experience working in 5-star hotels and leading restaurants, to discover his version of Laksa.
Curry Laksa Noodle Soup
Curry Laksa Paste:
Peeled shallots: 75gr
Peeled garlic: 75gr
Fresh turmeric: 55gr
Small red chilli: 25gr
Red chilli: 150gr (remove seeds)
Curry powder: 60gr
Chilli powder: 60gr
Cooking oil: 250gr
Cut the fresh ingredients into small pieces and blend until fine.
Heat vegetable oil in a large pan. Stir-fry over a medium heat for about 5 minutes, until fragrant.
Lastly, add all the powder and the saute and stir constantly for about 2-3 minutes until it becomes very fragrant and deep in colour. Set aside.
Curry Laksa Noodle Soup: for 2-3 persons
Curry Laksa Paste: 100gr
Lemongrass: 2 stalks
Curry leaves: 5gr
Chicken stock: 500gr
Coconut milk: 400gr
Long beans: 150gr
Bean sprouts: 50gr
Tofu Ichiban: 6 pcs
Shrimp: 6 pcs
Boiled eggs: 3
4 tbsp salt or to taste
1 1/2 tbsp sugar
1/2 tbsp MSG (optional)
Heat 1/2 cup of oil to saute the curry Laksa paste until fragrant. Add chicken stock and bring to a low boil.
In the meantime, fill a separate pot half full of water. Bring to a boil. Boil the vermicelli, long beans, and bean sprouts for about 20 seconds. Remove and set aside.
Add the coconut milk to the curry Laksa stock, the Tofu Ichiban, and the shrimp. When the soup comes to a boil, add seasoning then bring just to boiling point.
Ready to serve.
The dish is available at The Garden Restaurant at the Hoiana Integrated Resort, Duy Xuyen District, Quảng Nam Province, Viet Nam.
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